Yellow Squash Baked Boats

After my personal success with cooking okra for the very first time, I was tempted to participate Nupur´s A-Z Indian Vegetables Food Event again. She really got me with the veggies. I looooove them. So, it wasn´t difficult to pick the next one .... This week´s letter is 'Y', which to me sounds like YELLOW SQUASH. Originally, I thought of a curry, but this bright yellow wonder I found at the market, was so inviting that I just couldn't spoil it by chopping it up and stewing in gravy. Therefore I went for:

YELLOW SQUASH (ZUCCHINI) BAKED BOATS:

spice ladder: ***

serves: 2
prep time: 1 hour

• 1 big yellow squash
• 1 tbsp oil (I used coconut fat)
• 1 onion
• 2 cloves garlic
• 1 cup Jasmine rice, cooked
• 1 tbsp dhansak masala
• 1 red chili
• 1 tsp dried marjoram
• 1 tsp dried oregano
• salt
• 1 tbsp sunflower seeds
• 1 tsp chana masala
  

• tadka as a topping

Pre-heat the oven to 200 degree Celsius. Wash the squash and cut it in half (length-ways). With a spoon, scoop out the middle and chop into bite sized pieces. Place the emptied squash halves into the oven and bake for about 20 - 25 minutes.
Meantime, in a wok, heat up the oil and saute the chopped onions, garlic and chili. Add the masala and the squash flesh. Let cook, until the flesh cooks through. Add dried herbs and salt. Add the rice and mix well. Set aside.
Take the squash halves out of the oven and fill them in with the rice mixture. Sprinkle with sunflower seeds and chana masala powder.


















Put back into the oven and continue baking for another 20 minutes or so. When serving, place one half onto your plate and other half on your other half´s plate :) Garnish with tadka and enjoy. We did...


















Of course, there are no limits to this dish. Use minced meat instead of rice, different masala or curry powders, try different herbs, or simply, substitute yellow squash for zucchini, eggplant, bell pepper,.. etc. Up to your liking.